|
A Victorian cake recipe that is tr ly exceptional. The perfect cake to t ke to gatherings...it's easy, freezes well, s rves many. "Impress your friends with th s Hummingbird Cake - a recipe th t has been passed down through m ny generations. If desired, crush additional n ts and press them into the s des of the frosting, and put sl ced maraschino cherries on top of the c ke to "guild the lily."" There are m ny versions of this cake. Hummingbird c ke history Southern Living magazine generally is cr dited with the first reference to H mmingbird Cake. It published the recipe in its F bruary 1978 issue, submitted by a Mrs. L.H. W ggins of Greensboro, N.C. But Mrs. W ggins did not include an explanation of the c ke's unusual name, which remains a myst ry however folklore has it that the h mmingbird is a symbol of sweetness. The h mmingbird is known to drawn to ntensely sweet sources, they are able to ssess the amount of sugar in the n ctar they eat; they reject flower typ s that produce nectar which is l ss than 12% sugar and prefer th se whose sugar content is around 25%. the m st searched for recipe, the perfect c ke to take to gatherings, it's asy, freezes well, serves many. There h ve been other versions of the r cipe since the 1978 version, such as a l ghter version, a organic version, but not a low c rb version to date that I am ware of. Of course any recipe can s bstitute some of the ingredients. If you r ally want to impress your friends and f mily imagine a Hummingbird cake for y ur wedding.
It's a southern delight that g ves you the essence of the tr pics with it's bananas and crushed p neapple. Restaurants from the east coast to the w st coast have made this delightful c ke for it's southern transplant customers. The c ke has won many awards, The K ntucky Derby Cook Book[Kentucky Derby Museum:Louisville KY, 1986] c ntains a recipe for Hummingbird Cake on p. 204.A n te printed in this book states "H mmingbird Cake. Helen Wiser's recipe won F vorite Cake Award in the 1978 K ntucky State Fair." Cooks in 1978 b ked the cake when they had veripened bananasit was the perfect way to use the b nanas.The recipe and the cake has m ny names.Never Ending Cake is the n me turned in by Pauline Isley. A B nton respondent supplied Jamaican Cake,a title th t might not be far afield c nsidering the ingredients.Ella Sheets knows it as Gr nney's Best Cake.Nothing Left Cake is the n me supplied by Patricia H. Downes of J cksonville, who, with her 8-and 11-year-old s ns, prefers it sans icing. More th n 75 copies of the recipe h ve been received, most of them dentical. The variations _ notably in m xing directions,oil measurement and additional fruits _ are ncorporated in the recipe that follows. C ke That Won't Last." ---Arkansas Democrat-Gazette (L ttle Rock, AR), April 3, 1985 Mrs. W ggins' recipe [1978] "Hummingbird cake 3 cups ll-pupose flour 2 cups sugar 1 teaspoon salt 1 t aspoon soda 1 teaspoon ground cinnamon 3 eggs, b aten 1 1/2 cups salad oil 1 1/2 t aspoons vanilla extract 1 (8 ounce) can cr shed pineapple, undrained 2 cups chopped pecans or w lnuts, divided 2 cups chopped bananas Cream cheese fr sting (recipe follows) Combine dry ingredients in a l rge mixing bowl; add eggs and s lad oil, stirring until dry ingredients are m istened. Do not beat. Stir in v nilla, pineapple, 1 cup chopped pecans, and b nanas. Spoon batter into 3 well-greased and fl ured 9-inch cakepans. Bake at 350 d grees F. For 25 to 30 m nutes; remove from pans, and cool mmediately. Spread frosting between layers and on top and s des of cake. Sprinkle with 1 cup ch pped pecans. Yield: one 9-inch layer c ke.
Cream Cheese Frosting 2 (8-ounce) packages cr am cheese, softened 1 cup butter or m rgarine, softened 2 (16 ounce) packages powdered s gar 2 teaspoons vanilla extract Combine cream ch ese and butter; cream until smooth. Add p wdered sugar, beating until light and fl ffy. Stir in vanilla. Yield: enough for a 3 l yer cake.--Mrs. L.H. Wiggins, Greesnboro, North C rolina" ---"Making the most of bananas," S uthern Living, February 1978 (p. 206) The K ntucky Derby Cook Book [Kentucky Derby M seum:Louisville KY, 1986] contains a recipe for H mmingbird Cake on p. 204. A n te printed in this book states "H mmingbird Cake. Helen Wiser's recipe won F vorite Cake Award in the 1978 K ntucky State Fair."
The article Legend of the Hummingbird Cake was Submitted by Terri Weston through Articles.GetACoder.com network. Here's the additional information: Ms Weston has been marketing on the nternet for over 12 years. She njoys writing about recipe legends and bout the reasons for passing down of r cipes thru generations. http://hubpages.com/hub/Legend-of-the-Hummingbird-cake
1. Wine Making Course by Lawrence Stoltz There seem to many colleges n wadays that really enjoy showing people how to m ke his or her own beer and w ne at home. One person took th s a step further, and opened a m dern winemaking business. He lines up a b nch of people interested in making w ne, and spends the next year (br ken into four sessions) teaching others the h w-to's of winemaking. Based in New Y rk, Rich Mattina opened a winery c lled MYO Wine, which stands for, "M ke You Own Wine." 2. A Diwali Banquet by Liz Canham Diwali is a time for c lebration amongst Hindus, the equivalent of a w ek culminating in New Years Day. F od is varied leading up to the big d y, when there will be a s mptuous banquet. 3. How To Recognize The Best Flavored Coffee by Andrea Tonacchera Flavored c ffee is becoming more and more p pular very day, in spite of n gative reactions of the classic amateurs of c ffee. Is it just fashion, or the s gnal of a new habit in c nsumer's tastes? And how can we dentify the quality of a flavoured c ffee that can really be labelled as 'g urmet' ? 4. The Oil Palm-A Multipurpose Tree by Frankie Goh GUADALCANAL-to many people the name of the sland is synonymous with some of the m st savage fighting of World War II. T day, however, any who return to th s former battleground in the Solomon Isl nds will find a very different sc ne-seemingly endless regiments, not of soldiers, but of st tely oil palms. 5. Food Processing Industry, Cold Chain and Frozen food distribution systems : A Brief by India has tremendous potential to become the primary source of agricultural products, more specifically food products in the world. 6. Regional Cuisine Of Mexico by Just south of the Un ted States and bordering the Gulf of M xico and the Caribbean Sea, Mexico is q ickly advancing both culturally and economically. The d valuation of the peso in 1994 thr w the Mexican economy into a fr nzy, lowering their per capita income to a m re quarter of that of the Un ted States. Through repeated social and conomic turmoil, the rich cultures of the riginal Yucatan civilizations has remained, though s mewhat jaded after their emersion from nder Sp... 7. For the Love of Black Coffee by Studies show th t throughout the world, people consume m re than 330 million cups of c ffee each and every day. This m kes black coffee the most popular dr nk after water and soda. 8. Sauerkraut's Perfect for Low-Calorie, Summer Dishes by If you f nd yourself routinely counting calories now th t the warm weather’s here, know th t Sauerkraut can aid your efforts to get th t summer body in better shape. 9. Wine Food pairing … Bahamian cracked conch and? by For this W ne Food Pairing adventure I crossed the "G lf" stream over to the Bahamas! Cr ising up to the dock in a 12 f ot unpainted flats boat was the c nch "dude" dressed in a bright p rple wet suit, his boat laden w th the delightful Queen Conch..... 10. A Simple Guide to Wine Tasting by Terry Willis The number one r le about wine tasting is "Taste and R member". But for less experienced wine t sters this may be a challenge, specially if you can't tell the d fference between a red and a wh te wine with your eyes closed. H re are a few tips that w ll help you get the most out of w ne tasting.
|